This recipe is healthier and less greasy than take-out fried rice. It offers an easy, one-skillet meal that can be ready in 20 minutes.
This is a great mix of proteins (eggs and shrimp) as well as a fun way to sneak in as many veggies as you think your kids will stand for dinner! Using a rice cooker to make the rice ahead of time keeps this down to 20 minutes or less prep time.
Ingredients:
- 2 cups enriched white rice
- 4 cups water
- ⅔ cup chopped baby carrots
- ½ cup frozen green peas
- 2 tablespoons vegetable oil
- 2 eggs
- soy sauce to taste
- 2 tablespoons sesame oil, to taste
Directions:
In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
